EGGPLANT NON-PARMESAN
1 large, or 2 medium, eggplant(s), peeled and sliced vertically - keep slices same thickness
1 c. almond milk
3/4 c. flour
1 t. apple cider viengar
1/2 t. salt
black pepper to taste
1/4 t. dried oregan
1/4 t. dried parsley
1/4 t. dried basil
2 c. Panko bread crumbs
Oil for frying
Pasta sauce of your choice
Cooked pasta of your choice
Peel and slice eggplant. Spinkle each slice liberally with salt and spread it around with fingers. Let it stand for 30 minutes allowing salt to draw out the water.
Make batter by whisking milk, flour, vinegar, salt, pepper, a seasonings together in a medium sized bowl.
After 30 minutes are up, rinse eggplant with water and pat dry with a towel. Heat a couple inches of oil in frying pan on the stove top over medium heat. Dip each piece of eggplant into the batter and then into the bread crumbs on each side. Place in oil and fry on each side for a couple minutes until nice and golden brown.
Place eggplant slices on top of cooked pasta, and top with heated pasta sauce and optional "cheese" sauce.
***Does not reheat well in microwave. You will need to bake for 5 minutes on each side at 450 to keep them nice and crispy.
"CHEESE" SAUCE
3/4 c. almond milk
6 T. nutritional yeast
1 T. vegan "butter"
1 T. flour
2 t. Dijon mustard
1/4 t. garlic powder
1/4 t. onion powder
1/2 t. salt
black pepper to taste
In a small sauce pan, melt butter over medium heat.
In a medium sized bowl, whisk together the flour and milk until all clumps are gone. Add milk and flour mixture, and nutritional yeast to pot and whisk well. Reduce heat to low-medium. Add Dijon, and seasonings and whisk frequently until the sauce thickens up. If it's still too think you can add more flour to achieve the thickness you desire.
